Best 4 Chicken Con Rajas Recipes

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

POLLO CON RAJAS Y CREMA

Steps:

• During the first step of this pollo con rajas y crema recipe, it is important to gather all the ingredients in one place. Wash the vegetables and cut them to the appropriate size. If the peppers are pre-roasted, leave them to the side.
• Pre-marinate the chicken with your desired seasonings. Personally, I like using Sazon and onion powder. Shred the chicken finely. During this step in this pollo con rajas y crema recipe, you need to add olive oil to your skillet. Make sure that the heat is set to medium-low.
• Wait for the oil to start simmering and then add your chicken. Stir the shredded chicken in your skillet for a minimum of five minutes. Keep checking the color and temperature using a meat-safe thermometer.
• Add the cut vegetables, including the roasted poblano peppers to the skillet with your now cooked meat. In this pollo con rajas y crema recipe, it is important to add all the ingredients slowly and mix. The vegetables and peppers should brown and crisp in the skillet. Stir and move around the ingredients.
• After the vegetables are browned and crispy, you can add the wet ingredients to this pollo con rajas y crema recipe. The wet ingredients create a thick cream that brings flavor and texture to the dish. Do not add the shredded cheese. For this step, it is important to stir all the ingredients together.
• The fifth and final step for this pollo con rajas y crema recipe is to add shredded cheese on top. If you want to brown the cheese to add color and flavor, I suggest covering the raja y crema with a lid. Let the dish simmer for a minimum of five minutes. Turn the stovetop off and let it cool before serving.

CHICKEN CON RAJAS

Steps:

• Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
• Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
• Whisk in sour cream.
• Melt butter in Dutch oven over medium heat and add olive oil and chicken.
• Season with salt and pepper.
• Saute until chicken is done; remove chicken and set aside.
• Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
• Add chilies and chicken and heat through.
• Add soup mixture.
• Cover and heat over medium for 5 minutes.
• Season to taste.
• Top with grated cheddar cheese.
• Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
• Serve with Mexican rice, warm flour tortillas and a leafy green salad.

CHICKEN BREASTS CON RAJAS

Steps:

• Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
• Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
• Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
• Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.